Coconut Palm
Georg Dionysius Ehret
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Coconut Washboards

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Coconut Washboards
Gourmet December 1986

1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 cups sweetened flaked coconut

In a large bowl cream together the butter and sugar, beat in the egg, beating the mixture until it is fluffy, and beat in the vanilla and almond extract.
Into a bowl sift together the flour, baking powder, cinnamon, nutmeg,
and salt and stir the mixture into the butter mixture. Add the coconut and combine the mixture well. Halve the dough, press each half into a
10-by-9-inch rectangle on two baking sheets lined with wax paper, and
chill the dough for 1 hour, or until it is firm. Cut each rectangle with a sharp knife into ten 2-by-4 1/2-inch rectangles and with a wide spatula transfer
the rectangles to an ungreased baking sheet, arranging them 2 inches apart. With a fork dipped in flour score the dough lengthwise to form parallel
ridges and bake the cookies in a preheated 375-degree F. oven for 10 to 12 minutes, or until they are golden. Let the cookies cool on the baking sheet
for 1 minute, transfer them to a rack, and let them cool completely. The cookies may be stored in an airtight container. Makes 20 cookies.
 

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